• Cooking Time: 6-10
  • Servings: 6
  • Preparation Time: 45


I guess this could be a main dish or even outdoor can decide...but they are taassty! :)

Makes about six sandwiches (but that depends on how large you make 'em)


  • 1/2 lb. thick sliced pepper bacon, diced 1/4"
  • 2 Tbsp. bacon fat
  • 1 cup sweet onion, diced 1/4"
  • 2 Tbsp. fresh garlic, chopped fine
  • 2 cups Cabernet Sauvignon
  • 2 lbs. ground sirloin
  • 1/2 lb. Maytag bleu cheese (use whatever you like, but Maytag is sooo creamy and mild)
  • 6 each large onion rolls
  • Herbed Mayonnaise:
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 Tbsp. fresh basil, chopped
  • 1 Tbsp. fresh Italian parsley, chopped
  • 1 Tbsp. + 1 tsp. capers, drained and chopped
  • 1 tsp. lemon zest
  • 1 Tbsp. lemon juice


  • Fry the bacon in a dry pan until crisp. Remove the bacon and drain on paper towels.
  • discard all but 2 Tbsp. of the fat. Saute the onion in the reserved bacon fat until just beginning to brown.
  • Add the garlic and cook until the onion is well browned.
  • Add the wine and cook until there is very little liquid left.
  • Remove from heat and allow to cool completely.
  • Mix bacon and cooled onion mix into the ground sirloin.
  • Seperate into 6 equal portions and form into patties about 1/2" thick.
  • Grill over high heat about three minutes per side to medium doneness.
  • top with bleu cheese and cover to melt the cheese.
  • while cheese is melting place the buns under the broiler and toast them to golden.
  • Herbed Mayonnaise.
  • Combine all ingredients and chill thouroghly.
  • Assemble:
  • Spread 1 1/2 Tbsp. herbed mayonnaise on each half of each of the buns. I like to use a slice of ripe tomato and some shredded iceburg lettuce (I know, some will laugh at the lettuce, but I like it).
  • Top with the cooked patties...and enjoy

Categories: Sandwich 
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